When Mondo Organics first opened in 2000, the terms "sustainable" and "biodynamic" were yet to enter popular lexicon. Changing hands for the first time in 2015, new owners Michaela and Derek Lockett want to educate a new audience of diners about the virtues of organic eating.
The menu might come with a glossary attached, but there’s nothing overly complicated about head chef Hadleigh Marsh’s treatment of ethically farmed meats and produce from Mount Tamborine and the Lockyer Valley.
Weekend breakfasts involve sourdough cacao doughnuts, Cape Grim savoury mince and wood-smoked free-range bacon, served with Tielka organic teas and fair trade Joy Beans coffee.
Lunch and dinner menus change with the weather, but might begin with a sous vide pork shoulder and finish with a dragon fruit sponge topped with matcha ice cream. The famed seven-course tasting menu also reflects Brisbane’s subtle seasons.
Mondo’s beverage list has earned it a nod in the national Wine List of the Year awards every year since 2009. Wine is sourced from vineyards that observe sustainable practices, including Certified Organic drops from Witness Point and Si Vintners, alongside a bevy of preservative-free ales and wheat beers.